YOGURT CHICKEN
Very tasty yogurt-dipped, breaded chicken breasts. The yogurt makes the chicken VERY moist and the coating nice and crunchy!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place yogurt in a small bowl and stir until creamy smooth. Add lemon and stir together. (Note: If you do not stir the yogurt first, the lemon juice will make the yogurt curdle.) In a separate shallow dish or bowl combine the bread crumbs, garlic powder and salt to taste; mix together.
- In a 9x13 inch baking dish place 1 scant pat of butter or margarine for each chicken breast. Rinse chicken breasts and pat dry. Dip each breast in the lemon/yogurt mixture, then in the bread crumb mixture (coating completely but not heavily).
- Place coated chicken in the baking dish and top each breast with a full pat of butter or margarine. Sprinkle with chopped parsley and bake in the preheated oven for 1 hour. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.4 g, Cholesterol 81.4 mg, Fat 12.3 g, Fiber 2.2 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 573.6 mg, Sugar 3.8 g
BAKED CHICKEN IN YOGURT SAUCE
With just three ingredients, this recipe isn't just simple...it's simply delicious.
Provided by LINDA BAILEY
Categories Other Sauces
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. Remove any excess fat from the chicken. Put the chicken in a medium non-metallic bowl with the yogurt and diced onions. Add 1/2 tsp. salt and mix well. Cover and refrigerate overnight.
- 2. Heat oven to 350 degrees. Place the chicken pieces in a metal baking pan, making sure the pieces are separated and well covered with yogurt and onions. Bake for 40 minutes.
- 3. Then broil the chicken, with the pan set at the greatest distance from heat, until onions are somewhat blackened.Be careful not to let them burn completely. This will take 4 to 5 minutes. Sprinkle with 1/2 tsp. salt.
YOGURT BAKED CHICKEN
Make and share this Yogurt Baked Chicken recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts into a baking dish in a sigle layer.
- In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
- Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
- For best results, cover and chill for a few hours to allow flavors to blend.
- Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.
BAKED CHICKEN TENDERS WITH YOGURT MUSTARD SAUCE
Make and share this Baked Chicken Tenders With Yogurt Mustard Sauce recipe from Food.com.
Provided by Mike_in_Houston
Time 6h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Put the first 4 ingredients into a large plastic freezer bag and mix well.
- Take the chicken breasts out and lightly pound them out. Then cut 4 equal pieces out lengthwise from each breast. Place the strips into the freezer bag with the spice and buttermilk mixture.
- Place the bag into the refrigerator for at least 4 hours or overnight is better.
- Turn over on to 450 and line a large baking sheet with parchment paper.
- While over is heating place the Panko bread crumbs, garlic powder, onion powder, Italian herb blend, and paprika into a food processor. Add about 3 tablespoons of olive oil and lightly pulse until the oil and seasoning are well mixed.
- Take the tenders out and liberally coat them with the bread crumb mixture and lay on parchment paper.
- Place tenders in the oven for 10-15 minutes at 450. Then reduce the heat to 350 and continue cooking until the tenders are lightly brown. Allow to cool before serving.
- To make the dipping sauce put the yogurt, mustard, garlic powder, and ketchup into a small bowl and mix well. Add the Sriracha sauce of you like a little bit of bite to the sauce.
Nutrition Facts : Calories 348.6, Fat 12.3, SaturatedFat 3.6, Cholesterol 72.7, Sodium 464.5, Carbohydrate 27.4, Fiber 1.7, Sugar 7.7, Protein 30.6
ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT
This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.
Provided by Yossy Arefi
Categories dinner, lunch, one pot, poultry, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees and set a rack in the center.
- In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
- Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
- Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
- While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
- Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.
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